Hey guys,
I would love to hear about your 4th of July's and see pictures of your kids. We had a fun, normal day - parade, BBQ, fireworks. I can't believe summer is 1/2 over. Kyler was asking when his birthday is, and I said in 6 weeks and he was sad it was so far away. I told him it was right before Kindergarden started and then summer would be over and then he thought that was too short and he didn't want it to come so fast.
(nice matching pajamas)
Kara, I loved seeing your Disneyland pictures! I just saw them this morning. The kids loved seeing them too. Lexi thought it was so neat that Haley got to meet Cinderella. What a fun trip!!! I wish we could have gone with you!
Brigit, I made your Buster Bars and they were really good! That is such a great summer treat with ice cream and chocolate. Thanks for the recipe!! And thanks for asking for summer recipes. I have a couple to share.
Chocolate Pie
1 1/4 cups graham cracker crumbs
1/4 cup sugar
5 Tbsp butter, melted
3 squares semisweet baking chocolate, melted
1/2 cup sweetened condensed milk
2 cups cold milk
2 pkgs (4 oz each) instant chocolate pudding
8 oz cool whip, thawed
Mix graham cracker crumbs, sugar and butter. Press in pie pan, bake @ 350 for 6-8 minutes.
Mix chocolate and condensed milk (melt 20 seconds in microwave, stir, melt another 20 seconds, stir, etc.) Pour into crust.
Mix milk and pudding with wire whisk. Spoon over fudge. Spread cool whip on top. Chill for 3 hours before serving.
White Chocolate Macadamia Caramel Bars
1 box yellow cake mix
1/2 cup oil
1/4 cup water
2 eggs
1/2 cup butterscotch caramel topping
1 pkg (18 oz) Pillsbury Ready to Bake Big Deluxe Classics refrigerated white chunk macadamia nut cookies
Heat oven to 350. In large bowl, beat cake mix, oil, water and eggs with electric mixer on low speed until smooth. Spread in ungreased 13x9 pan. Bake 15-18 minutes or until top is golden brown. Remove partially baked crust from oven. Pour caramel topping (warmed) over crust. Crumble cookies over crust. Bake another 18 minutes or until golden brown. COOL COMPLETELY before cutting.
(These bars are really good and really easy. Dave is not a nut fan, so I made them again with a devil's food cake mix, caramel ice cream topping, and chocolate chip cookie dough. You can get creative and mix and match what you like!)
I would love to hear about your 4th of July's and see pictures of your kids. We had a fun, normal day - parade, BBQ, fireworks. I can't believe summer is 1/2 over. Kyler was asking when his birthday is, and I said in 6 weeks and he was sad it was so far away. I told him it was right before Kindergarden started and then summer would be over and then he thought that was too short and he didn't want it to come so fast.
(nice matching pajamas)Kara, I loved seeing your Disneyland pictures! I just saw them this morning. The kids loved seeing them too. Lexi thought it was so neat that Haley got to meet Cinderella. What a fun trip!!! I wish we could have gone with you!
Brigit, I made your Buster Bars and they were really good! That is such a great summer treat with ice cream and chocolate. Thanks for the recipe!! And thanks for asking for summer recipes. I have a couple to share.
Chocolate Pie
1 1/4 cups graham cracker crumbs
1/4 cup sugar
5 Tbsp butter, melted
3 squares semisweet baking chocolate, melted
1/2 cup sweetened condensed milk
2 cups cold milk
2 pkgs (4 oz each) instant chocolate pudding
8 oz cool whip, thawed
Mix graham cracker crumbs, sugar and butter. Press in pie pan, bake @ 350 for 6-8 minutes.
Mix chocolate and condensed milk (melt 20 seconds in microwave, stir, melt another 20 seconds, stir, etc.) Pour into crust.
Mix milk and pudding with wire whisk. Spoon over fudge. Spread cool whip on top. Chill for 3 hours before serving.
White Chocolate Macadamia Caramel Bars
1 box yellow cake mix
1/2 cup oil
1/4 cup water
2 eggs
1/2 cup butterscotch caramel topping
1 pkg (18 oz) Pillsbury Ready to Bake Big Deluxe Classics refrigerated white chunk macadamia nut cookies
Heat oven to 350. In large bowl, beat cake mix, oil, water and eggs with electric mixer on low speed until smooth. Spread in ungreased 13x9 pan. Bake 15-18 minutes or until top is golden brown. Remove partially baked crust from oven. Pour caramel topping (warmed) over crust. Crumble cookies over crust. Bake another 18 minutes or until golden brown. COOL COMPLETELY before cutting.
(These bars are really good and really easy. Dave is not a nut fan, so I made them again with a devil's food cake mix, caramel ice cream topping, and chocolate chip cookie dough. You can get creative and mix and match what you like!)
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